The Ultimate Brûléed Instant Pot Eggnog Cheesecake: Your Show-Stopping Holiday Dessert
Prepare yourself for a dessert experience so captivating, you’ll wish it were acceptable to enjoy cheesecake for breakfast, lunch, and dinner! This Brûléed Instant Pot Eggnog Cheesecake is more than just a holiday treat; it’s a celebration of festive flavors and textures. Imagine a lusciously creamy eggnog filling, nestled upon a perfectly spiced gingersnap crust, and crowned with a dazzling, crunchy brûléed topping. It’s a truly magnificent dessert that promises to be the centerpiece of your holiday spread, and the best part? It’s made effortlessly in your Instant Pot!
Disclosure: This post is sponsored by Instant Pot! As always, all opinions are my own. Thanks for supporting the brands that support Cake ‘n Knife!
As the holiday season approaches, are you already dreaming of festive feasts and delightful desserts, just like I am? There’s a special magic in the air, a countdown to cozy gatherings and cherished moments. For many, this means a well-deserved break, a chance to unwind, and indulge in the joy of the season.
And what better way to complement all that holiday revelry than with a decadent slice of cheesecake? This isn’t just any cheesecake; it’s a festive delight infused with the rich, comforting flavors of eggnog, elevated by a beautifully crunchy, caramelized topping. It’s the kind of dessert that makes every moment feel more special.
Unlocking Dessert Perfection: Why Your Instant Pot is a Cheesecake Game-Changer
For years, many of us associated the Instant Pot primarily with quick savory meals like stews, roasts, or even just perfectly cooked rice. But did you know this versatile appliance is also a secret weapon for creating the most incredible cheesecakes? Many people are surprised to learn that pressure cooking can yield a cheesecake that is unbelievably smooth, creamy, and consistently crack-free – a common challenge with traditional oven baking.
Using an Instant Pot for cheesecake is truly a revelation. The sealed, high-pressure environment creates a steam bath, which is ideal for baking delicate desserts like cheesecake. This method ensures an evenly cooked texture from edge to center, preventing the dreaded dry edges or sunken middles that can sometimes occur in a conventional oven. Plus, it significantly cuts down on cooking time, getting you to dessert bliss much faster!
I first discovered the Instant Pot years ago, but it wasn’t until I upgraded to a more advanced model, like the Instant Pot Pro Plus Smart Wifi Multi-Pressure Cooker, that I truly fell head over heels. This appliance works tirelessly in my kitchen, becoming an indispensable tool for a huge variety of dishes. From perfectly fluffy rice and tender pork shoulder to shredded chicken for quick weeknight meals, my Instant Pot is almost in constant use. And yes, it excels at making extraordinary cheesecakes like this eggnog delight!
The Ultra model, in particular, elevates the cooking experience with its incredible array of functions. It not only speeds up cooking time but also boasts impressive energy efficiency. With numerous preset programs and the innovative “Ultra” setting, you can customize your cooking to an unprecedented degree. There’s even a built-in altitude setting, which is a fantastic feature for high-altitude dwellers, ensuring perfect results every time. I particularly appreciate the clear LCD display that allows me to monitor every stage of the cooking process, from preheating to keeping warm, satisfying my inner cooking enthusiast.
Essential Tools for Your Instant Pot Eggnog Cheesecake
To ensure your Brûléed Instant Pot Eggnog Cheesecake comes out perfectly, you’ll need a few key pieces of equipment. These tools are not only crucial for this recipe but are also fantastic additions to any well-equipped kitchen:
- Food Processor: This appliance is indispensable for both the gingersnap crust and the creamy filling. It effortlessly grinds cookies into fine crumbs and blends the cheesecake batter to a silky smooth consistency, saving you time and effort.
- Instant Pot: Naturally, the star of the show! My personal favorite is the Instant Pot Ultra (or the newer Instant Pot Pro Plus Smart Wifi Multi-Pressure Cooker mentioned earlier), known for its reliability and advanced features that simplify pressure cooking.
- 7-inch Springform Pan: A small springform pan is essential to fit inside your Instant Pot. The MCIRCO 7″ Non-stick Cake Pan is an excellent choice – it’s durable, perfectly sized for most 6-quart Instant Pots, and very reasonably priced.
- Kitchen Torch: For that spectacular brûléed topping, a kitchen torch is a must-have. While not used daily, it’s a fun gadget to pull out for desserts like this, adding a professional touch and an irresistible crunch. The GiBot Blow Torch Lighter is a good option.
A Symphony of Flavors: Eggnog, Gingersnap, and the Perfect Brûlée
This Brûléed Instant Pot Eggnog Cheesecake is a masterful blend of festive flavors and delightful textures. The creamy, rich eggnog filling is the heart of this dessert, bringing all the nostalgic warmth of the holidays. Infused with traditional eggnog spices like cinnamon and freshly grated nutmeg, and a hint of brandy, each bite transports you to a cozy winter evening.
The foundation of this exquisite cheesecake is a robust and flavorful gingersnap crust. These spicy, crisp cookies are crushed and mixed with melted butter and a touch of brown sugar, creating a base that perfectly complements the smooth eggnog filling. The subtle warmth of ginger and molasses from the crust adds an extra layer of complexity, preventing the dessert from being overly sweet and providing a wonderful textural contrast.
But the true “wow” factor, the element that elevates this cheesecake from delicious to absolutely unforgettable, is the brûléed topping. A generous sprinkling of superfine sugar is caramelized with a kitchen torch, creating a stunning golden-brown, glass-like crust. This crunchy layer offers a fantastic textural counterpoint to the silky cheesecake below, adding a delightful crackle with every forkful and a hint of smoky sweetness. It’s a sophisticated finish that truly impresses guests and makes the dessert feel incredibly special.
Speaking of impressive finishes, don’t be afraid to experiment with additional cheesecake toppings if you wish to add even more flair. A dollop of fresh whipped cream, a drizzle of caramel, or a handful of fresh berries can always enhance the experience. However, the brûlée itself is often enough to steal the show! And yes, getting to use a kitchen torch is a rare and exciting occasion in most home kitchens, adding to the fun of preparing this festive treat.
Recipe for Brûléed Instant Pot Eggnog Cheesecake
This delightful dessert comes together effortlessly in the Instant Pot, cooking much faster than traditional oven baking. This means you’re just a few steps away from enjoying a heavenly slice!
A Look Back: Instant Pot Giveaway (Now Closed)
This recipe post was originally part of our exciting “12 Days of Jolly Giveaways” event. While the specific giveaway for an Instant Pot Ultra 10-in-1 Multi-Use Programmable Pressure Cooker has now concluded, the spirit of sharing delicious holiday recipes and the amazing capabilities of the Instant Pot lives on. We were thrilled to partner with Instant Pot to offer such a fantastic prize, helping someone make their Instant Pot dreams a reality just in time for the New Year. You can still explore our archive of past giveaways and holiday content here.
Brûléed Instant Pot Eggnog Cheesecake
equipment
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Instant Pot Ultra
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Springform Pan MCIRCO 7″ Non-stick Cake Pan
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GiBot Blow Torch Lighter Kitchen Butane Culinary Torch
ingredients
- 20 gingersnap cookies
- 1 Tbsp light brown sugar
- 3 Tbsp unsalted butter melted
- Pinch of salt
- 16 oz cream cheese room temperature
- 1/2 cup granulated sugar
- 3/4 cup eggnog room temp
- 1 1/2 tsp cornstarch
- 1 tsp vanilla bean paste or vanilla extract
- 1 tsp brandy
- 3/4 tsp ground cinnamon
- 1/8 tsp freshly grated nutmeg
- 3 large eggs room temperature
- 3 Tbsp superfine sugar
instructions
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Lightly grease a 7-inch springform pan with baking spray. Cut a piece of parchment paper to fit the bottom of the pan, greasing the parchment paper lightly as well.
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Pour 1 1/2 cups of water into the insert of the Instant Pot.
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Add cookies and brown sugar to the bowl of a food processor. Pulse until fine crumbs. Add melted butter, pulsing until combined and all crumbs are wet.
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Press crust mixture into the bottom of the pan. Press the crust mixture in firmly on the bottom and coming up slightly on the sides.
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Place crust in freezer until ready to fill.
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Add cream cheese and sugar to the clean bowl of a food processor or high-speed blender. Process until mixture is smooth and creamy. Pour in eggnog, cornstarch, vanilla bean paste (or extract), brandy, cinnamon, and nutmeg. Pulse until combined.
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Add eggs and pulse again until combined.
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Add filling to the crust. Cover the pan with paper towel and cover tightly with aluminum foil on top of that. Seal the edges well around the pan.
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Place pan on the Instant Pot trivet, and carefully place in the insert of the Instant Pot. Make sure the pan is even and not tilted.
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Seal the lid and make sure the release knob is set to Sealing position.
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Choose Manual pressure on High and cook for 42 minutes.
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Naturally release pressure for 15 minutes, then manually release the rest.
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Remove lid and lift the trivet out of the insert with the cheesecake pan still on it. Place pan on wire cooling rack.
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After 10 minutes remove foil and paper towel. The center of the cheesecake should be set but not wet and liquid.
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Chill in the refrigerator for at least 4 hours before serving, or overnight.
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When ready to serve, remove sides of the pan and place cheesecake on a serving dish.
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Evenly sprinkle superfine sugar over the top of the cheesecake. Use a kitchen torch to caramelize the sugar, slowly moving the torch back and forth to get even golden color. This will take some time to accomplish so be patient with it.
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The sugar is caramelized when the sugar bubbles and smokes. Let set for a minute to allow the sugar to harden before serving.